Kabuli Pulao


Kabuli Pulao is a delicacy in Afghanistan and a vital part of the Afghan Culture. Boiled rice immersed in flavorful lamb or beef gravy and topped with caramelized carrots makes it an irreplaceable Afghan cuisine element. Kabuli Pulao is enjoyed as an everyday staple food and also served at weddings. It has become a well-known recipe in various parts of the world and is enjoyed globally now.

  • Medium
  • 3 person(s)
  • 40 Mins


    • Oil3 Tablespoon
    • Onion sliced2
    • Lamb1/2 Kilogram
    • Ginger Garlic Paste1 Tablespoon
    • SaltTo Taste
    • Garam Masala1 Teaspoon
    • Carrots Julienne2
    • Brown Sugar1 Tablespoon
    • Oil1 - 2 Tablespoon
    • Raisins1/2 Cup


  • In a wok, heat oil and fry the sliced onions until golden brown.
  • Add lamb, ginger garlic paste, and salt to the fried onions, and mix well.
  • Add water and let it simmer for 15 minutes.
  • Remove the lid and check if the meat is soft and tender.
  • Sprinkle garam masala, stir and strain the meat. Remember to save the gravy for later use.
  • In a pan, add carrots and brown sugar, and fry for 5 - 7 minutes.
  • Assembling: Take a deep pan or wok, drizzle around a tablespoon of oil, and add half of the boiled rice.
  • Pour some of the lamb gravy over the rice bed, add cooked lamb, and the rest half-boiled rice on top.
  • Add the remaining lamb gravy and caramelized carrots.
  • Garnish the Pulao with raisins and cook for 5 minutes over medium-high flame.
  • Serve your delicious Kabuli Pulao hot and enjoy the flavors.
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